In a large pot, add sesame seed oil, finely chopped garlic, chopped onions, carrots, cilantro, and scallion, on medium heat until all vegetables are soft.
Add cooked shredded chicken breast, cooked vermicelli noodles, soy sauce, Worcestershire sauce, and salt.
Mix until everything is well combined.
Place an egg roll wrapper on a flat surface like a cutting board.
Place about 3 tablespoons of filling on the corner. Fold up that corner and then fold over the side corners.
Start rolling and tuck the filling inside tightly. Use egg whites or water as glue on the inside and outside to seal it closed.
In a large pot, heat oil on medium heat. Add about 6 eggrolls and cook for 3 minutes on each side ( if frozen cook for 4 minutes on each side).
Place them on a plate lined with a paper towel.
Allow to cool for few minutes before serving.